Name: Potato and leek soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Can Be Frozen
Ingredients: 1 onion finely chopped; 1 leeks whole bunch, washed properly and chopped; 250 g streaky bacon chopped; 50 g butter; 2 fresh thyme sprigs; 2 tsp paprika smoked; 4 - 5 potatoes peeled, chunks; 1 l stock chicken; 250 ml cream; salt and freshly ground black pepper to taste; 1 parsnips

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Ingredients (11)

1	onion — finely chopped
1	leeks — whole bunch, washed properly and chopped
250 g	streaky bacon — chopped
50 g	butter
2	fresh thyme — sprigs
2 tsp	paprika — smoked
4 - 5	potatoes — peeled, chunks
1 l	stock — chicken
250 ml	cream
	salt and freshly ground black pepper — to taste
1	parsnips

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Method:

Add the chopped streaky bacon to a large pot and slowly fry on medium heat until crispy. Remove from the pot and keep aside.

In the same pot, add the butter and allow to melt. Add the paprika and thyme together with the onion and leeks and sauté until cooked through and translucent in colour.

Add the potatoes and stock and bring to the boil. Turn the heat down and allow to simmer for about 25 minutes or until the potatoes are soft.

Pureé the soup with a stick blender or in a liquidizer and return to the pot.

Season with salt and pepper if needed. Turn the heat off and stir in the cream. Garnish with the bacon and a handful of crispy parsnips.

Reprinted
with permission of My Easy Cooking. To see more recipes, click here.